2 Tablespoons olive oil 12 large shrimp, peeled, deveined, shells reserved 1 cup chopped onion 3/4 cup chopped carrots 3/4 cup chopped celery 2 garlic cloves, crushed 1 bay leaf 1 Tablespoon tomato paste 1/4 cup brandy 3 cups water 4 Tablespoons butter 2 Tablespoons gf flour 1 cup whipping cream 1-1/2 cups grated Fontina cheese 8 ounces gf penne pasta 6 ounces crab meat 2 Tablespoons chopped chives
To cook crab: Place whole crab or crab legs into a large pot of salted boiling water for 15 minutes. Remove to a bowl of ice and let sit until cool enough to shell. Remove crab meat from shells, reserving shells. In a large heavy skillet, heat 1 Tablespoon oil over medium-high heat. Add crab and shrimp shells and saute for 5 minutes. Add onion, carrots, celery and garlic and saute for another 5 minutes. Add tomato paste, stir and remove from heat. Add brandy and 3 cups water. Bring to a boil, reduce heat to simmer; cover and cook for 30 minutes. Strain broth into a bowl and discard solids. Heat 1 Tablespoon oil in same skillet over medium-high heat and add shrimp and saute until opaque. Cool and coarsely chop shrimp. In a large saucepan, melt 2 Tablespoons butter over medium heat. Add flour and stir to blend. Add broth and cream and reduce to 2 cups. Add cheese and stir until melted. Season to taste with salt and pepper and remove from heat. Cook pasta according to package instructions and drain. Add shrimp, pasta and crab meat to the cream mixture and heat until heated through. Season to taste with salt and pepper. Serve with chives as a garnish.